Butternut Squash and Lentil Chili

What is it about one pot meals that is so satisfying? I mean, when I smell something simmering on the stove, its essence wafting through the house, I am driven to pre-dinner cocktails, wood burners and general goodwill.

Meals that take time to prep, simmer and deepen are the ones that hook me. Fast, quick and reheated do not interest me. When cooking is your passion, method and alchemy are paramount. This does not mean complicated. It does mean that quality and seasonal ingredients lend themselves to satisfying results. In the fall, squash and legumes naturally create a bowl of awesome.

When it comes to “chili” the approaches are endless. There are no hard and fast rules. The first time I served this I was asked what kind of meat I used. Without exception it was a surprise that it was sans meat. Several carnivorous family members decided that I didn’t need to make any other chili! Who would have thought…..

Butternut Squash and Lentil Chili:

4 Tbsp. olive oil

1 large yellow onion, chopped

1 head garlic, minced

1 large bell pepper (any color) chopped

2 cups dry brown lentils

2 Tbsp. ground cumin

1 Tbsp. oregano

1 tsp. salt

2 (14.5 oz) can diced tomatoes, with juice

1 dry bay leaf

8 cups canned or homemade chicken stock

4 cups cubed butternut squash

2 (15 oz) can dark red kidney beans

In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic and chopped bell pepper; saute for 5-6 minutes or just until the vegetables begin to soften.

Add lentils, cumin, oregano and salt. Cook for 1 minute.

Add tomatoes, bay leaf and stock. Bring to a simmer, reduce heat to low and simmer partially covered for 20 minutes or until lentils are soft. Add butternut squash and continue to simmer for an additional 15 minutes. Add beans and cook additional 5 minutes or just kuntil beans are heated through and squash is knife tender.